Cook Time: 20 minutes
Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp canola oil
- 1/4 cup orange juice
- zest of 1 medium orange
- 1 tsp vanilla extract
- 1 8-ounce carton fat-free vanilla yogurt
- 1 egg, lightly beaten
- 1 6-ounce pack fresh raspberries
Preparation:
Preheat the oven to 400 degrees. Combine flour, sugar, baking soda, baking powder and salt in a large bowl. Stir with a whisk. In a separate bowl, combine oil, orange juice and zest, vanilla, yogurt and egg. Make a well in the center of the dry ingredients and add liquid ingredients. Stir until just moist. Add raspberries and fold in gently.Spoon batter into a 12-cup muffin pan lined with paper cups. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
Makes 12 muffins.
Per Serving: Calories 155, Calories from Fat 28, Total Fat 3.1g (sat 0.3g), Cholesterol 18mg, Sodium 217mg, Carbohydrate 27.4g, Fiber 2.4g, Protein 4.3g
